Hake fish: harm or benefit to human health? Hake, or hake (Merluccius) is a dietary sea fish with tender white meat, in which there are few bones.

During the Soviet Union, silver hake became famous for being the most frequent guest on catering tables on Thursday fish days. In this, he competed only with blue whiting fish. Hake was cheap, because then, in the era of shortages, it seemed like a kind of slop product that was served on the table in canteens and cafes only for the lack of more decent varieties of fish. Today, when we have a choice, we understand that hake is a fish worthy in almost every respect. Spoiled Europe even considers it the best of 31 species of cod fish. Why? This will be discussed below.

Description of the ocean guest

Hake is also called hake, and this predatory fish lives in the Pacific and Atlantic oceans. Its population is impressive, experts believe that the world stocks of all types of hake reach 10 million tons, although this number has recently been declining due to unrestrained fishing. The size of an adult hake ranges from 30 centimeters to one and a half meters.

Did you know?This bottom fish is able to withstand the enormous pressure of water on its body, descending to a depth of up to a kilometer.

Chemical composition

In its composition, hake is very similar to saffron cod, and in terms of the presence of fat, which is contained in it in an amount of about four percent, it is a champion among cod fish.

vitamins

These elements valuable for health are presented in it impressively:

Minerals

The palette of macro- and microelements is even more extensive:

• copper;
• chlorine;
• sulfur;

Nutritional value and calorie content of hake

The record fat content for cod fish has already been mentioned, but it is also rich in protein, which is contained in its fillet up to 17 percent, amino acids and unsaturated fatty acids of the type.

About the benefits

Hake is useful for humans, but its various valuable qualities are in demand by different categories of people in their own way.

For adults

The presence of hake in meat is especially important for people at an age when there are problems with the cardiovascular system. These antioxidants help to normalize cholesterol levels in the blood and thereby help cleanse the walls of blood vessels.
It is also useful for those suffering from endocrine disorders. The iodine present in hake has a very beneficial effect on the thyroid gland, but its caviar is very indicated for keeping the nervous system in good condition.

Diabetes slows down its destructive effect on the body when eating hake dishes, since hake fillet, as well as caviar, can lower blood sugar.

For kids

It is hake that doctors recommend as a fish that a baby tries for the first time in his life. But this should be done in the form of fish puree only after the child of 8-9 months has already switched to meat food.

Important!At an early age, babies should never be given fried fish - only boiled or baked.

Due to the excellent digestibility of hake, its saturation with vitamins and minerals, dishes from it are highly recommended for older children.

Moreover, hake is indicated even for children who have impaired functioning of the gastrointestinal tract. The only contraindication is individual allergic reactions to it.

Separately about dietary nutrition

The almost perfect digestibility of culinary dishes from hake, their low calorie content, its saturation with protein and low fat content - all this allows you to automatically convert hake into the category of dietary products.

Is it possible hake

People whose nutritional requirements are especially high have their own nuances regarding this fish.

Pregnant

High nutritional value, good digestibility and saturation with useful substances, it would seem, should bring hake to one of the first places in the menu of pregnant women. So it was even a few decades ago.

Of course, this does not mean a complete rejection of such a useful marine product. Just before acquiring it, it is advisable to ask about its origin.

Fish harvested off the coast of Japan, for example, is especially dangerous due to possible radioactive contamination after accidents at nuclear power plants there.

Important!During pregnancy and while breastfeeding, it is strictly forbidden to eat raw fish and products containing it, such as sushi.

Lactating

The same applies to breastfeeding mothers. The abundance of vitamins and minerals in fish helps them to increase the number of blood cells that decreased during childbirth. They also help keep teeth, hair, nails and skin in good shape, help fight fatigue and stress.

The basics of the right choice: how not to buy pollock

Merluza and her relative from the order of cod pollock are outwardly quite similar, but they differ somewhat in taste, composition and dietary properties, in which the hake is undoubtedly the leader.

This is also reflected in the price of the product, therefore, when buying, it is desirable that unscrupulous traders do not sell cheaper pollock to the buyer at the price of more expensive hake.

Meanwhile, it is not very difficult to distinguish these fish from each other:

• hake is evenly elongated along the entire length of the body, and walleye pollock is wider near the head and narrower in the tail area;
• hake has a silvery bottom of the sides and belly with a much darker back, while pollock is covered with dark spots all over its body.

Did you know?In the USSR, active hake fishing began only in the 60s of the last century after the cod population began to decline. Then the hake was considered a second-class fish.

How to cook delicious hake

Of course, this fish, recognized by Europeans as the best among its cod counterparts, is in great demand among consumers. Hence the mass of recipes for preparing delicious dishes from it.

Meat characteristics and taste

Hake meat, which is famous for its excellent digestibility, is also very tasty. Its white meat easily separates from the spine, does not spread when frying and is suitable for all types of heat treatment without visible harm to its original configuration.

This meat is also distinguished by juiciness, which favorably distinguishes it from the meat of the same pollock or cod.

Popular cooking recipes

Fish allows you to dream up and cook both ordinary dishes and festive ones. Here are a few recipes for preparing the product that are simple and do not require time.

Fried hake with onions

Ingredients:

• hake carcass of medium size - 1 pc.;
• bulb - 1 pc.;
• vegetable oil - as needed;
• salt - to taste.

Cooking:

• cut the hake carcass into pieces;
• cut the onion into rings;
• mix pieces of hake with onions;
• add salt;
• leave to marinate for half an hour;
• breaded pieces of hake in flour;
• fry in a pan with sunflower oil;
• sauté onions;
• add it to the fried hake.

Hake stew with vegetables

Ingredients:

• small hake carcasses - enough to fill the pan in rows;
• bulb - 1 pc.;
• bell pepper - 1 pc.;
• tomato sauce - 100 g;
• bay leaf - 1 pc.;
• salt - to taste;
• ground pepper - to taste;
• sunflower oil - as needed.

Cooking:

• grease the pan with sunflower oil;
• fill it with hake carcasses, tightly packed in rows;
• salt;
• cut the onion into rings;
• cover them with hake;
• cut into small pieces;
• pour it in a layer on top of the onion layer;
• add tomato sauce;
• Spice up;
• pour water to the edges of the pan;
• add ;
• cover the pan with a lid and simmer for 10-15 minutes.

Hake baked in the oven

Ingredients:

• medium-sized hake carcasses (according to the number of eaters);
• salt - to taste;
• ground pepper - to taste;

The fact that hake is sold everywhere without a head is not at all explained by the fact that it looks intimidating, especially with an open mouth in which sharp teeth stick out.

Not at all because of an unaesthetic appearance, but purely for practical reasons, when consumers injured their hands on these very sharp teeth while cooking fish, the heads are completely removed from the hake carcass.


Are there any contraindications

It has already been said about the possibility of fish accumulating poisonous salts of heavy metals, which makes it especially dangerous for pregnant and nursing mothers.

Like many other marine life, hake is also capable of causing allergic reactions in humans, which should be considered by potential consumers of this product.

It is recommended not to get involved in hake for people with problems associated with bowel movements (constipation).


How to replace hake

Although he is the best among his cod relatives, he is not completely indispensable. There are many other types of fish that can compete with hake in terms of usefulness and excellent taste.

Navaga

It is extremely similar to its marine relative. Their composition is almost the same, except that hake is superior to saffron cod in terms of fat content and, consequently, juiciness of meat.


Pollock

This eternal rival of hake in the fish departments sometimes becomes his replacement for financial reasons, but he is unable to completely replace him, because he loses in all respects. The exception is caviar, which is considered more valuable in pollock.


Cod

The white meat of both of these fish, somewhat similar in taste, suggests their culinary interchangeability. In principle, the way it is, if it concerns fish cakes and other similar dishes.

However, when comparing their pure fried meat, you don't need to be an advanced gourmet to notice the flavor difference between them in favor of hake. Its meat is more tender, juicier and therefore tastier.

This fish is good in all respects: tasty, healthy, healing, nutritious. It is perfect for gourmet and dietary dishes.
If today's predatory hake fishing is stopped, its huge population will be able to feed more than one generation of earthlings.

Any properly cooked fish can become a supplier of vitamins, minerals and organic acids necessary for the normal functioning of the systems and organs of the human body. As for the benefits and harms of hake fish, everything is also quite clear here. The use of fresh, high-quality and properly cooked fish helps to improve the physical performance of the body. Neglect of simple recommendations and rules will not bring anything but harm.

Nutritional value and beneficial properties of hake

Hake can be found in almost any fish store or grocery store. Most often, these are frozen carcasses without heads, with trimmed fins and tails. Nutritionists argue that such pre-treatment of products does not harm their taste data at all and does not reduce the amount of nutrients in the composition of meat.

The finished product is quickly and thoroughly processed by the body, so it can be safely attributed to dietary products. This is also facilitated by the low calorie content of hake - only 86 kcal per 100 g of product.

Like many other varieties of sea fish from the cod family, hake boasts a rich chemical composition. Its meat contains such useful substances as:

• Proteins that are easy to digest and do not burden the kidneys.
• Vitamins of groups B, A, C, E, PP.
• Numerous minerals from calcium, potassium, sodium and fluorine to iodine, chromium and nickel.

Tip: Hake in any form can be introduced into the diet of people who need to get rid of excess weight. Heat treatment of the product does not affect its calorie content too much. Even fried carcasses have a nutritional value of only 105 kcal, which is very little for such a satisfying product.

• Unsaturated fatty acids, including Omega-3, necessary to maintain lipid metabolism and improve blood composition.

Due to the presence of such beneficial substances, the use of hake can lead to the following consequences:

1. Increases the functionality of the thyroid gland. The work of other endocrine glands is also being established. If you want to achieve maximum results in this area, hake should be steamed.
2. The use of not only hake meat, but also its caviar has a positive effect on the state of the nervous system. These products allow not only to prevent the development of disorders, but also to improve the condition against the background of existing ones.
3. Hake fillet and caviar lower blood sugar levels to optimal levels. Diet meals are shown to people with diabetes as a daily meal.
4. Substances in the composition of the product normalize metabolism, more actively remove toxins from the body.
5. Due to the presence of antioxidants in the composition of meat, hake can be used as an oncology prevention.
6. Regular use of the product improves the condition of the skin and mucous membranes.
7. It is hake that is recommended to be included in the diet of people who have undergone a protracted illness or surgery. Recovery will go much faster.

Hake is also useful for violations of the digestive system. It does not create a significant load on them, and its dietary fiber gently cleanses the intestines. Already after a couple of months of a fish diet (while fish dishes should be present in the diet no more than 3 times a week), positive changes in the condition can be noted.

Hake harm and its potential danger

Before you include a valuable product in your menu, you should also familiarize yourself with the reverse side of the issue. Unfortunately, hake also has a lot of harmful qualities:

• Like any other seafood, any part of even a high-quality and fresh hake can provoke a serious allergic reaction. It is better to refrain from eating fish in the presence of such diagnoses in history.
• Fish are rich in iron. It improves the composition of the blood, but in large volumes can cause constipation. Even in the absence of a tendency to digestive problems, it is better not to abuse the product.
• Any part of the hake can increase the level of acidity in the body, which will lead to negative consequences. If these indicators are initially increased, then it is better to refuse fish dishes altogether for a while.
• The hake fillet contains a lot of small bones. They do not cause any discomfort to adults, but you should refrain from feeding young children with the product.
• Like many other commercial fish, hake can accumulate heavy metal salts and various harmful organic substances in its meat throughout its life. It is noteworthy that representatives in this regard are even more dangerous than other types of fish. This moment may not have any negative impact on the body of an adult healthy person. But for children, pregnant women and the elderly, it is better not to abuse seafood.

When using hake, you need to carefully monitor your condition. In case of any symptoms or doubtful consequences, it is better to refuse the fish and seek the advice of a doctor.

How to choose and cook delicious hake

In the process of choosing a hake, you need to think not only about its taste characteristics and serving sizes, but also about the safety of products. Before buying blanks, you need to pay attention to such points:

Another positive point in the case of hake is the fact that this fish is very easy to cook. Regardless of the chosen processing method, it turns out to be very tender, juicy and tasty. Steamed dishes, in a slow cooker, oven, on the grill will bring the most benefits to the body. Even if you fry the product, bake it or put it on cutlets, it will surely please with its taste and become a source of minerals and vitamins necessary for the body.

Hake, a valuable commercial fish, is very tasty, but, unfortunately, is less known than its relatives in the cod family. But hake is a real storehouse of useful substances and eating dishes from it turns into tangible benefits for the whole organism.

The main thing is to know how to choose a quality fish, how to cook it deliciously and under what indications it is most useful, and in what cases hake is harmful.

There are more than a dozen varieties of this predatory deep-sea fish, but their differences are important only to ichthyologists and fishermen, since they are all practically equivalent in taste and useful qualities.

The mineral range in hake is represented by fluorine, copper, sulfur, nickel, potassium, chlorine, phosphorus, chromium, calcium, magnesium, iron, manganese, iodine, molybdenum, zinc, sodium, chromium, cobalt. With an average portion of a hake fillet dish, up to 50-130% of the daily intake of certain types of minerals can enter the human body.

Of the vitamins in hake, PP, C, E, A and a group of vitamins B (B1, B2, B6, B9, B12) are most fully represented.

Along with salmon and lumpfish, hake meat and especially its caviar are valuable sources of omega-3 polyunsaturated fatty acids, which are necessary for the proper functioning of the cardiovascular system. The protective properties of omega-3 in relation to the development of hypertension and varicose veins are also known.

What is the use of hake for those who follow the figure

Hake fillet is easily, quickly digested and does not load the body with calories at all - there are only 86 of them per 100 g of raw fish. 100 g of boiled hake - 93 kcal, baked or stewed - about 95 kcal, fried - 105 kcal. Being a low-calorie product, hake, in addition, prevents the accumulation of fat in problem areas of the figure and therefore often appears on the diet menu.

What diseases will benefit from hake

Regular use of hake, in principle, has a positive effect on the state of the whole human body, but, like many other products that are distinguished by uniquely balanced complexes of vitamins, minerals and other substances, there are areas of health that hake affects especially noticeably.

the digestive system;

The reproductive system

mucous membranes;

skin integuments;

And with hormonal disruptions.

But its medicinal properties are not limited to this:

hake dishes for diabetes are useful for two reasons - they are not difficult for the gastrointestinal tract, contain a minimum of calories and fat, and also lower blood sugar levels;

The composition of the fish fillet acts as an antioxidant, contributing to the removal of toxins and free radicals from the body, as well as the full renewal of the blood;

As a seafood with a high iodine content, hake is useful for thyroid diseases;

shortly after the introduction of hake into the weekly diet, the metabolism approaches the norm;

hake contributes to the speedy return of health to normal after infectious diseases;

· a number of scientists also talk about the theoretical benefits of this fish for the prevention of cancer;

· hake dishes, by the way, ideally elegantly served (for better psychological perception) are recommended to be included in the diet during periods of depression and severe stress. Hake also has a positive effect on sleep, normalizing it, driving away insomnia.

How to choose and cook fish to benefit from hake

The second name for hake on the shelves is hake.

The size of the fish varies from 20 to 90 cm, and the weight rarely exceeds 3 kg.

When buying chilled fish, you should evaluate the freshness of its smell, the sparkle of the eyes, and the fact that when you press on the fillet, the finger hole should disappear without a trace.

But fresh hake is only good for sale near the places where it is caught, since long-term refrigerated storage reduces its taste.

Frozen hake goes on sale gutted whole carcasses or fillets. Dry (shock) freezing most fully preserves the benefits of hake.

If you are choosing a hake covered with ice when frozen, you need to evaluate the following:

The size of the fish should correspond to its weight. Too heavy - the excess frozen water wasted increased the price of hake and spoiled the structure of his meat, tearing the fibers. Suspiciously light - it means that it has been stale and the moisture from the meat has managed to evaporate, so it will be tasteless and dry;

· a crooked, curved fish, most likely, has been thawed and frozen more than once, and this completely deprives the hake of high taste and many useful properties.

There are small bones in the hake, but, after the heat treatment of the fish, the fillet plates are easily separated from them and the ridge.

White, not very dense hake meat is found by many to be more tender, fatty and juicy than cod or pollock meat. Hake can be deliciously cooked according to recipes for mackerel, pollock and cod, and you can also combine fillets of these fish in dishes.

Keeping in mind that hake meat is dry in itself, when frying, you should choose a batter or a thick layer of breadcrumbs for it, when baking, place it in foil or a culinary sleeve, a layer of dough, moisten with sauce or broth. With any method of preparation, the hake does not lose its beneficial properties. They cook fish soup, fish pies, cutlets, stews with it.

Possible harm to hake and contraindications to its use

The advantages of this fish are excellent, but there are also disadvantages, expressed in the potential harm of hake, which it can bring, and in contraindications to its use.

A contraindication to the presence of a hake on the table is gastritis with high acidity and an ulcer, since this fish easily increases the acidity of gastric juice;

Naturally, you can not use hake with individual intolerance to seafood.

Heavy metals and other pollution entering the oceans as a result of human activity tend not only to dissolve in water, but also to accumulate by lower marine life, for example, algae and crustaceans. And further along the food chain, harmful substances end up in commercial fish, some of which, for example, cod, are distinguished by the ability to accumulate them in fairly large quantities.

Unfortunately, the origin of hake is often impossible to determine at all, but it can be assumed that major fish suppliers are fishing in ecologically clean waters. You can also choose a hake grown in artificial conditions.

But with any doubts about the quality of the fish, it should not be too abundantly included in the diet of children, pregnant and lactating women, the elderly and those who are severely weakened by disease.

Connoisseurs of a healthy diet should pay attention to the fact that many seafood producers use food additives and stabilizers designed to improve the quality of frozen products - retain water in it, preserve its shape, extend the shelf life, finally. Many of the additives are officially allowed, such as E452, but much remains to be seen about their harmlessness to humans.

Hake is a fish of the hake family of the cod-like order. On the shelves of stores comes, as a rule, in a frozen form. The dimensions of the carcass are from 20 to 70 cm, and the weight is up to about 3 kg. The meat of this fish is white soft, after cooking it is very easily separated from the ridge. There are practically no bones in the fish.

Hake is recommended to cook fried in batter. In order for it not to lose its useful properties, heat treatment should not exceed 15 minutes. Hake goes well with vegetables, so you can cook potatoes as a side dish. A wonderful diet dish is hake under a vegetable coat. Due to the almost complete absence of bones, hake meat is perfect for preparing minced fish, from which you can cook delicious fish cakes or fish fingers.

How to choose

Hake fish is popular not only for its beneficial properties. It is also known for its taste qualities. In stores, it is sold frozen, because without freezing it quickly loses its taste and nutritional qualities. But when choosing this product, you need to be careful and attentive. Pay attention to the appearance, the ice crust should not be too thick and broken, this indicates that the fish has been thawed and frozen several times, which means that it has lost all its nutritional and taste properties.

The frozen carcass should not be too light, its condition indicates that the fish was frozen incorrectly or for a very long time and dried up. Naturally, it is not suitable for consumption. But if the purchased fish was properly frozen and stored correctly, wonderful dishes can be prepared from it.

Calorie nutritional value

Hake meat is very nutritious and healthy, it contains many elements necessary for our body. Hake meat contains folic and ascorbic acids, vitamins: C, B2, B1, B6, A, E, B9. Hake caviar is a source of such a useful substance for our body as omega - 3. Hake contains a small amount of fat, only 2.2 g, and is saturated with protein, the composition of which is 17 g. It is also a source of saturated fatty acids, potassium, magnesium, phosphorus , chlorine, sulfur, sodium, calcium. It is rich in iron, copper, manganese, cobalt, iodine.

Hake is a low-calorie fish - only 86 kcal per 100 gr. product, so it is recommended as a dietary product. All of the above makes hake fish an indispensable product of our food.

Useful properties of hake

1. Hake meat is low-fat, low-calorie, rich in vitamins, protein, easy to digest, so it is recommended for dietary nutrition. It is recommended for use by children and the elderly.
2. Due to the fact that hake meat is saturated with vitamins, it is an excellent antioxidant, helps to remove toxins from the body, and is also recommended for the prevention of cancer, helps to regulate the metabolism in the body.
3. Vitamins and nutrients contained in hake meat can be useful for the prevention of diseases of the skin and mucous membranes, and are recommended for the prevention of thyroid diseases. Hake is prescribed for diabetics because eating fish helps regulate blood sugar levels.
4. Due to the fact that hake is rich in unsaturated fatty acids, it prevents the violation of the cardiovascular system. Fish meat should be regularly eaten for diseases such as diabetes, hypertension, and is also recommended for depression.
5. Regular consumption of fish helps to improve vision, and in older people it reduces vision loss.
6. Hake is recommended in medicine as a dietary product for people with problems of the gastrointestinal tract, hormonal disorders, patients who have had infectious diseases during the recovery period.
7. Riboflavin, folic acid are components that help improve metabolic processes in the body and improve brain function, so it is recommended that hake dishes be included in the menu of older people and children regularly, at least once a week.
8. Lack of nutrients contained in fish in the body can lead to nervous disorders, depression, neurological and cardiovascular diseases.
9. It is not recommended to use hake with individual intolerance to this product, as well as during the recovery period after surgery on internal organs.

The use of hake for weight loss

Those who are serious about their health and appearance tend to be healthy eaters. If there are problems with being overweight, then many begin to use all kinds of diets. But it is clear that the restriction in any products entails a lack of certain vitamins and nutrients that the body ceases to receive. Therefore, many begin to notice during the diet deterioration in performance, nervousness, deterioration in skin color, hair loss, brittle nails and other unpleasant moments.

But unpleasant moments can be avoided if you include hake fish in your menu. This is a low-calorie, easily digestible product that is great for diet food. But it is rich in all vitamins and microelements necessary for a healthy lifestyle. Hake is easily absorbed by the body and its use is a concern for your health and appearance.

The usual hake has recently been often sold under the name "hake". This is quite justified, because hake, beloved by many, belongs to hake. Fish of this family are found in the Atlantic and Pacific oceans.

Hake is a bright representative of the cod order. Hake differ from other types of fish in dietary meat with a low fat content. However, it is not dry, more tender, fatter than cod.

And it’s quite easy to separate the loin from the bones, which is why hake dishes are very popular in Europe. Adults can be up to one and a half meters long. Copies from 20 to 70 cm are on sale. The average weight is 2.5 kg.

Hake has a rich complex of vitamins.

The composition of the hake fillet has its own characteristics. Due to the presence of valuable components, a high protein content and a fairly low percentage of fats, this product can be called a healthy diet. Quantitative content in 100 g:

• - 16, 6
• Fats - only 2.2 g.
• Saturated fatty acids - 0.6 g.
• - 335 mg.
• Phosphorus - 240 mg.
• Sulfur - 200 mg.
• Chlorine - 165 mg.
• Sodium - 75 mg.
• - 35 mg.
• Calcium - 30 mg.

The product, although in small quantities, contains copper, iron, manganese, iodine, cobalt. Rich complex: A, PP, C, E, group B. This composition allows nutritionists to include hake in the composition of dishes intended for therapeutic nutrition.

How to properly divide a hake - see the video:

Product calorie content

Hake is an indispensable product for dietary nutrition. It combines a rich protein base, many useful components and a low one, which is 86 kcal.

If this fish is cooked stewed in some water, then its calorie content will increase slightly - up to 95 kcal. If you cook it in a marinade, then the energy value will be 117 kcal. An additive in the form of mayonnaise will increase the calorie content to 121 kcal.

Even if you fry the fish in vegetable oil, after dipping the pieces in a batter of flour, eggs, salt and milk, the calorie content will be only 204 kcal.

The benefits of hake

Eating hake for food brings undeniable benefits. First, the body receives easily digestible proteins. They are quickly digested, absorbed without residue. As a result, the body gets the opportunity to use the obtained substances as irreplaceable components for the formation of new cells.

All the substances present in the composition of the fillet of this fish improve metabolism, improve activity, and have a beneficial effect on overall health.

The use of hake for medical purposes

Fish contains fatty acids.

The main purpose of hake is to include it in the treatment menu of patients with various diseases:

1. lesions;
2. hormonal pathologies;
3. infectious diseases (especially the recovery period).

There are some other cases where a hake is indispensable.

To activate the metabolism necessary for the full functioning of the brain, riboflavin and acids (folic, ascorbic) are useful.

Since these substances are contained in sufficient quantities in hake, it must be consumed by the elderly and children. Since the product contains saturated fatty acids, it should be included in the menu as a prophylactic to prevent the following diseases:

• malignant neoplasms;
• atherosclerosis;
• neurological pathology.

Heck is contraindicated in only one category of patients - everyone who has undergone abdominal surgery to correct the condition of internal organs. The recovery period after such requires more gentle food.

Hake in dietary nutrition for weight correction

Low-calorie and healthy fish - hake.

Watching the figure has become not just a fashion, but an indispensable requirement of the time.

It is not so easy for people who control their weight to create a complete menu that can provide a person with everything they need and at the same time not add extra calories.

Often, between the benefits and low calorie content, they have to choose the latter. At the same time, people are faced with weakness, nervousness, brittle nails, dull hair. Including a hake in the menu will avoid such problems.

Hake can be boiled, stewed, baked, steamed. As a result, you still get a low-calorie, tasty, healthy dish that will help maintain vigor, as well as the beauty of the skin and hair.

Steamed, hake and vegetable soup, fillet of this fish under a vegetable coat, baked hake, fish fingers are very popular among followers of the diet.

No matter how the hake is cooked, it will retain a low calorie content compared to many other types of fish. Its regular consumption helps to avoid obesity, and the exclusion from the menu of high-calorie foods in parallel with the use of hake helps to lose accumulated extra pounds.